Scallops seared in olive oil and butter are the star of this Seared Sea Scallop Salad.
Seared Sea Scallop Salad
2015-07-13 21:22:38
Yield: 4 to 6 servings • Preparation: 15 minutes • Cook: 4 to 6 minutes
Ingredients
- ¼ cup olive oil
- ¼ cup butter
- 12 sea scallops
- Coarse salt
- Ground black pepper
- 1 (5-ounce) bag watercress
- 2 blood oranges, sectioned*
- ½ cup thinly shaved fennel
- ½ cup Niçoise olives, pitted
- ¼ cup thinly sliced radishes
- 1 recipe Champagne Vinaigrette (recipe follows)
Instructions
- In a large nonstick skillet, heat olive oil and butter over medium-high heat. Add scallops. Cook until golden brown, 2 to 3 minutes per side. Season to taste with salt and pepper. Set aside, and keep warm.
- In a small bowl, combine watercress, orange sections, fennel, olives, radishes, and 3 tablespoons Champagne Vinaigrette. Toss gently to coat.
- Divide watercress mixture evenly among salad plates. Top each serving with 2 to 3 scallops.
- Serve with additional Champagne Vinaigrette on the side, if desired.
Notes
- *To learn how to section citrus fruit, go to teatimemagazine.com/extras.
TeaTime Magazine https://teatimemagazine.com/
Champagne Vinaigrette
2015-07-13 21:27:16
Yield: ¾ cup • Preparation: 5 minutes
Ingredients
- ¼ cup champagne vinegar
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh chives
- 1 teaspoon sugar
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ½ cup extra-virgin olive oil
Instructions
- In a medium bowl, combine vinegar, parsley, chives, sugar, salt, and pepper. Whisk until sugar dissolves. Gradually add olive oil, whisking constantly, until well combined. Refrigerate until needed.
TeaTime Magazine https://teatimemagazine.com/
